Japanese Cream Stew

Japanese creamy chicken stew

5 from 4 reviews

White cream stew is a classic Japanese dish of chicken and vegetables cooked in a cream and butter based sauce. It’s hearty, comforting and incredibly tasty!


  • 1 small onion (roughly chopped)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast (cut bite size)
  • 1/4 cup white wine
  • 2 1/2 tablespoons flour
  • 1/2 green bell pepper (finely chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 3 medium carrots (peeled and roughly chopped)
  • 10 string beans (sliced in half)
  • 12 button mushrooms (sliced in half)
  • 3 cups low sodium chicken broth
  • 1/2 cup 2% milk
  • 1 tablespoon butter


  1. In a pot over high heat, add oil, onions and garlic. Cook for 3 minutes.
  2. Add chicken and wine and cook for about 5 minutes, until chicken is cooked through.
  3. Lower heat to medium, add flour and stir for two minutes. It’s okay if the flour clumps a little since we will be adding the broth later.
  4. Add sliced potatoes, bell pepper, carrots, string beans and mushrooms. Cook for 2 minutes while continuously stirring.
  5. Slowly whisk in chicken broth and bring to a boil. Do not add all the broth at once since the flour will clump. Lower heat to a simmer, cover and cook for about 25 minutes, until vegetables are tender.
  6. Turn the heat off and whisk in milk and butter.
  7. Season with salt and pepper. Add more milk if the sauce is too thick. Serve warm.


Keep this cream stew refrigerated in a storage container. It will keep for 4-5 days. To reheat, microwave on medium for 2-3 minutes, or in a pot over medium heat.


Keywords: Comfort food, hearty, dinner, dairy

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